Fondant Chocolat Quick. When the chocolate melts, add butter then remove from the heat and mix well together. Though this version is much easier to prepare, it also has a greater risk of going wrong:
Preheat the oven to 180c. Microwave on high (800w) for 20 seconds at a time, stirring in between until almost all of the chocolate has melted. This choco lava cake is an easy and simple recipe traditionally made in ramekins but you can also make them in aluminum foil cups, muffin tin liners, or a muffin tin.
Mix together the cocoa powder and 25g of plain flour and dust the inside of the moulds, place them on a baking sheet and set aside.
Whisk together the eggs and sugar. Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Chop the chocolate and place in a heatproof bowl, add butter.
5 minute chocolate fondant mug cake!
Stir until smooth and shiny, about 3 minutes. Grease 4 x 220ml dariole moulds or ramekins with butter. A cake batter unabashedly rich in butter and chocolate that remains runny inside when baked briefly in a hot oven.
In a saucepan, combine confectioners’ sugar, water and corn syrup.
Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees. Put the butter and chocolate into a large heatproof bowl set over a pan of gently. Once the mixture is pale, creamy and fluffy, fold into the chocolate.
As with any traditional fondant recipe, start by heating the marshmallows in the microwave.
To melt the marshmallows properly, take a bowl and grease it with a little butter. Microwave on high (800w) for 20 seconds at a time, stirring in between until almost all of the chocolate has melted. Serve them unadorned or roll them in chopped nuts or dip them in chocolate for a quick and tasty treat.
Crack the eggs and egg yolks into a mixing bowl.
Set the bowl over a double boiler (pot with simmering water). Thus, the quick version of coulant au chocolat was born: Fashion, home + interiors cotton swatch library.